Grilled Beef, Chicken & Shrimp Skewers — Mishkak Skewer Platter
Omani three-skewer mishkak with marinated beef, chicken, and shrimp grilled over high heat, served with khubz, lime, and a fresh tomato-coriander relish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak six wooden skewers in cold water 10 minutes. Whisk marinade: olive oil, garlic, ginger, cumin, coriander, turmeric, Aleppo pepper, loomi powder, lime juice, salt. Divide marinade into three bowls; coat beef, chicken, shrimp separately. Rest 10 minutes at room temperature. Combine tomato, coriander, red onion, green chillies, lime juice, and a pinch of salt in a bowl.
Grill 1
Heat grill pan over medium-high 4 minutes until strong heat radiates above surface. Thread beef onto skewers 1 and 2, chicken onto skewers 3 and 4, shrimp onto skewers 5 and 6. Grill chicken first for 10 to 11 minutes, turning every 2 minutes, until deeply charred and juices run clear when split.
Grill 2
Lift chicken skewers to a warm plate. Grill beef 6 to 8 minutes, turning every 90 seconds, until charred outside and just blushing pink inside. Transfer to plate.
Grill 3
Grill shrimp 3 to 4 minutes, turning once, until firm, opaque, with charred edges. While shrimp grills, warm flatbreads on the cooler grill edge 20 seconds per side.
Rest and plate
Rest all six skewers 3 minutes off heat. Lay flatbreads on two plates, slide three skewers onto each bread (one beef, one chicken, one shrimp per plate), fan tomato-coriander relish alongside each, finish with lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.